Description
Crispy, golden, and packed with savory flavor, these pan fried delights blend shredded russet potatoes with sharp parmesan cheese and savory spices for the ultimate crunch.
Ingredients
Scale
- 5 large russet potatoes
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp paprika
- 0.25 tsp black pepper
- 0.5 tsp salt
- 0.5 tsp mixed herbs
- 2 tbsp cornstarch
- 1 large egg
- 0.5 cup parmesan cheese, finely grated
- 4 tbsp olive oil
Instructions
- Peel the potatoes and cut them in half. Boil in salted water for 5 minutes only until slightly tender.
- Drain immediately and let them cool completely.
- Grate the cooled potatoes using a box grater.
- Place the grated potatoes in a clean kitchen towel and squeeze very well until completely dry with no water remaining.
- Put the dry grated potatoes into a bowl. Add the egg, cornstarch, onion powder, garlic powder, paprika, black pepper, salt, mixed herbs, and parmesan cheese. Mix gently.
- Form thin oval shapes. Lay them flat on a sheet lined with parchment paper and freeze them for 15 to 20 minutes until firm.
- Heat olive oil in a pan over medium heat.
- Cook the patties without moving for 4–5 minutes until golden and crispy.
- Flip carefully and cook the other side until equally crispy.
- Serve hot and enjoy immediately.
Notes
- Moisture is the enemy: Ensure you squeeze out every drop of water from the grated potatoes to get that signature shatteringly crisp exterior.
- Do not overcrowd: Fry the patties in batches if necessary to prevent steaming instead of frying.
- Fresh cheese matters: Grate your parmesan from a block rather than using pre-packaged shreds for a cleaner melt and crunch.
Nutrition
- Serving Size: 1 patty
- Calories: 245
- Sugar: 1g
- Sodium: 410mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 52mg
Keywords: Hashbrown with Parmesan, crispy hashbrowns, potato recipe, breakfast sides, cheesy potatoes